strip steaks with no links

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sk bob
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2010/10/30 21:37:09 (permalink)

strip steaks with no links

Strip steaks from Sam's Club with no links to YouTube or Mytube or Facespace, just pictures posted on Road Food . com like we used to.  $6.47 lb. seasoned with Lawry's seasoning, ground pepper EVOO.  RARE......  Enjoy
 




#1

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    carollwdls
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    Re:strip steaks with no links 2010/10/30 22:49:18 (permalink)
    OK, Sk Bob, I'll bite. At least, I WISH I could.... they look delicious! BUT, although I have had Rib-eye, Filet Mignon, Sirloin, Porterhouse & T-Bone steaks, I have NEVER had a Strip. I know that many people like them above all these others, but why exactly? Rib-eyes have superb rich marbled fatty flavor, Filets are uber-tender, Sirloins a wonderful beefy taste while Porterhouse & T-bones benefit from the bone-in oomph, but what is the Strip steak's claim to fame? They're on sale this week at The Food Emporium Where I Endeavor To Give Satisfaction so what would be the descriptors that would compel me to give them a try? 
    Thanks! SBQ 
    #2
    wheregreggeats.com
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    Re:strip steaks with no links 2010/10/31 08:32:00 (permalink)
    I love a nice rare steak ... How'd you cook the outside (a nice crust I hope).
    #3
    edwmax
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    Re:strip steaks with no links 2010/10/31 09:20:59 (permalink)
    SHE,BlackQueen

    OK, Sk Bob, I'll bite. At least, I WISH I could.... they look delicious! BUT, although I have had Rib-eye, Filet Mignon, Sirloin, Porterhouse & T-Bone steaks, I have NEVER had a Strip. I know that many people like them above all these others, but why exactly? Rib-eyes have superb rich marbled fatty flavor, Filets are uber-tender, Sirloins a wonderful beefy taste while Porterhouse & T-bones benefit from the bone-in oomph, but what is the Strip steak's claim to fame? They're on sale this week at The Food Emporium Where I Endeavor To Give Satisfaction so what would be the descriptors that would compel me to give them a try? 
    Thanks! SBQ 

    The Strip is the same muscle group as the Rib-eye. It's cut from the Short Loin section (the 13th rib to the Sirloin or the small of the back).  Usually it is more tender than the Rib-eye but slightly less flavor.  I have seen stores stores label & sell Strips as Rib-eye steaks.  So I'll bet you have eaten them.
    #4
    edwmax
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    Re:strip steaks with no links 2010/10/31 09:31:04 (permalink)
    The first steak with the 3 small muscle sections at the end was cut from the end of the Rib-section and could be easily labeled as a "Rib-eye"
    #5
    MellowRoast
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    Re:strip steaks with no links 2010/10/31 09:42:56 (permalink)
    Bravo!  Give me a New York Strip over any other cut (perhaps with the exception of the "Chateaubriand" tenderloin).  
    #6
    Curbside Grill
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    Re:strip steaks with no links 2010/10/31 18:59:41 (permalink)
    little to Rare for us. Younger days,yes. Now a days more medium Rare.
    But That is a steak.
    #7
    joerogo
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    Re:strip steaks with no links 2010/10/31 20:41:39 (permalink)
    No big deal.  You can get steaks anywhere.  But Blackie's Hot Pepper Relish can only be found in one spot
     
    As usual Bob, nice lookin stuff
    #8
    ann peeples
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    Re:strip steaks with no links 2010/11/01 10:31:42 (permalink)
    Bob, the only thing better looking than the steak would be a pic you you eating it sans shirt!!!!
    #9
    chewingthefat
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    Re:strip steaks with no links 2010/11/01 17:32:58 (permalink)
    Beautiful, done just the way I order it, got me drooling!
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    PapaJoe8
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    Re:strip steaks with no links 2010/11/01 19:31:24 (permalink)
    Nice pics Bob! Made me hungry also.
     
    Most Serloin Strip, or NY Strip as they are often called around here, steaks I see narrower w/ not as much marbling. These look more like the Rib Eyes sold in N. Texas. Your Strips look better than ours!
    Joe
    #11
    sk bob
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    Re:strip steaks with no links 2010/11/04 20:26:17 (permalink)
    wheregreggeats.com

    I love a nice rare steak ... How'd you cook the outside (a nice crust I hope).


    sorry I didn't show the finished steak before eating. the mouth got in the way.
    I don't do a crust, just a sear on both sides & a cross hatch on the presentation side.
    one of these days I'm going to try a final crust on the griddle top to finish it off.
    #12
    sk bob
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    Re:strip steaks with no links 2010/11/04 20:29:57 (permalink)
    annpeeples

    Bob, the only thing better looking than the steak would be a pic you you eating it sans shirt!!!!


    good things come to those who wait!
    #13
    sk bob
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    Re:strip steaks with no links 2010/11/04 20:50:45 (permalink)
    edwmax; I don't know where you get your info from but I know that a strip steak (Kansas or NY) is the steak that is the larger piece on a Porterhouse or the only side of a T-bone,with no bone.
    the other side of a porterhouse is the filet.
    a ribeye steak is cut from the standing rib roast or prime rib ONLY if its prime beef.
    I'm not a butcher but I know what cuts of steaks look like, a strip & a ribeye look TOTALLY different they cannot be confused unless you buy your steaks at Walmart where the packaging makes any steak look like garbage.
     
    Pappajoe; strip steak & sirloins look totally different.
    #14
    edwmax
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    Re:strip steaks with no links 2010/11/04 22:38:30 (permalink)
    I didn't say they weren't!   Obviously you don't understand the "top loin" muscle (the big muscle) is the same from the sirloin thru the Rib section.   My info is backed up by askmeatman at http://www.askthemeatman.com/beef.htm
    2 cutting charts at askthemeatman
      or  
      ... Compare closely the 1st steak in your picture with the "Rib Steak, boneless" in the charts.   ... The T-bone & Porterhouse steaks are cut from the Short Loin close to the Sirloin. These include part of the tenderloin muscle.   ...Why would a butcher waste these higher price steaks, when he can cut strip-steaks from the other end of the short loin which does not have the tenderloin???? But it can be done!
    post edited by edwmax - 2010/11/05 09:45:46
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    edwmax
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    Re:strip steaks with no links 2010/11/04 23:01:56 (permalink)
    sk bob
    ......
    a ribeye steak is cut from the standing rib roast or prime rib ONLY if its prime beef.
    I'm not a butcher but I know what cuts of steaks look like, a strip & a ribeye look TOTALLY different they cannot be confused unless you buy your steaks at Walmart where the packaging makes any steak look like garbage.


     
    Oh ...Not true! ... "prime rib" here is the name of a cut.  It has nothing to do with the USDA grade "Prime"   The "prime rib" in the grocery store or Wal-Mart is USDA Select or Choice if labeled.
     
    ref: http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm ...
    Definition of Prime Rib:
    A tender cut of beef taken from the rib primal. A Prime Rib Roast is also often referred to as "Standing Rib Roast." It is very tender, flavorful, and expensive. A slice of uncooked prime rib roast is really a "rib steak" which includes the "rib eye" portion. ....

    Many people have the mistaken idea that the term "Prime Rib" refers to a roast that is graded "Prime" when actually the name has nothing to do with the grade or quality. Most of the roasts sold in supermarkets that are named "Prime Rib" are graded "Choice".

    post edited by edwmax - 2010/11/04 23:59:52
    #16
    tommyeats
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    Re:strip steaks with no links 2010/11/05 08:59:55 (permalink)
    sk bob

    edwmax; I don't know where you get your info from but I know that a strip steak (Kansas or NY) is the steak that is the larger piece on a Porterhouse or the only side of a T-bone,with no bone.
    the other side of a porterhouse is the filet.
    a ribeye steak is cut from the standing rib roast or prime rib ONLY if its prime beef.
    I'm not a butcher but I know what cuts of steaks look like, a strip & a ribeye look TOTALLY different they cannot be confused unless you buy your steaks at Walmart where the packaging makes any steak look like garbage.

    Pappajoe; strip steak & sirloins look totally different.

    there is some misinformation here.
    #17
    PapaJoe8
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    Re:strip steaks with no links 2010/11/05 11:53:02 (permalink)
    SBQ, as Ed said, I think we are often sold these as Rib Eyes. Maybe we should call them a North Texas Rib Eye???
     
    Bob's Top Loin Strip Steaks are not what is sold as a Sirloin Strip or NY Strip in my area. Again, like Ed said, I think many stores here are passing these Top Loin Strip Steaks off as Rib Eyes.
     
    We also have Top Sirloin and Sirloin Tip sold as steaks and roasts. None look like Bob's steaks.
    Joe
    #18
    PapaJoe8
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    Re:strip steaks with no links 2010/11/05 12:25:34 (permalink)
    My 2 yr. old Granddaughter has something she wants to add to this subject;
     
    kmmhcccmjndsabnnosdnxdnssamhrgjgdmssmvhdggoky3u
    .jkghgtwwwkkw
    ssshhhhhhhhhhsgsgflkuroofhffjkkkkkvyrykrncdhfk9k/ggsncb
    bchhcbndtttddddvvvnjhd
    mdrhhffnsrolhg;jkgl;,mkke;kl6778321`689-===]jjr8=56990kkfhjrkfjjjfjjjjjjccckloijt;ijuijjthiiiijiujhjgjjkk67479---85431``7-00-=]
    cy3 u
     
    Thanks yall!
    Joe & Addy
     
    Edit; She makes more sense than quite a few of my posts here. :~)
    post edited by PapaJoe8 - 2010/11/05 12:30:36
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    joerogo
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    Re:strip steaks with no links 2010/11/05 12:55:15 (permalink)

    #20
    edwmax
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    Re:strip steaks with no links 2010/11/05 13:00:39 (permalink)
    Actually, I was stating the 1st steak of Sk's picture was from the Rib cut.   ... The 3 small muscles at the right end tip gives this away.  Those are characteristic of the boneless rib steak and are trimmed off for a Rib Eye steak.   So it looks like Sk got a bonus rib/rib-eye with the 3 strip steaks.
     
    Now, the strip steaks are almost 2X's as long as wide. This makes it hard to pass off as a rib eye steak which is more square or round.  ... But some stores try too with the front pieces of the loin cuts.
     
     
    post edited by edwmax - 2010/11/05 13:03:42
    #21
    PapaJoe8
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    Re:strip steaks with no links 2010/11/05 13:36:23 (permalink)
    Thanks Ed! So closer to being as wide as it is long is more a true Rib Eye. I have learned something good here.
    Joe
    post edited by PapaJoe8 - 2010/11/05 13:46:10
    #22
    edwmax
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    Re:strip steaks with no links 2010/11/05 14:00:53 (permalink)
    Officially the short loin starts at and includes the 13th rib.  There can be some blurring of the boundaries if the rib & tail piece is trimmed off at this point; ... but as farther you go toward the sirloin cut the wider the loin muscle becomes compared to its width.
    post edited by edwmax - 2010/11/05 14:05:41
    #23
    chewingthefat
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    Re:strip steaks with no links 2010/11/05 14:11:25 (permalink)
    PapaJoe8

    My 2 yr. old Granddaughter has something she wants to add to this subject;

    kmmhcccmjndsabnnosdnxdnssamhrgjgdmssmvhdggoky3u
    .jkghgtwwwkkw
    ssshhhhhhhhhhsgsgflkuroofhffjkkkkkvyrykrncdhfk9k/ggsncb
    bchhcbndtttddddvvvnjhd
    mdrhhffnsrolhg;jkgl;,mkke;kl6778321`689-===]jjr8=56990kkfhjrkfjjjfjjjjjjccckloijt;ijuijjthiiiijiujhjgjjkk67479---85431``7-00-=]
    cy3 u

    Thanks yall!
    Joe & Addy

    Edit; She makes more sense than quite a few of my posts here. :~)

    Joe, Addy took my thoughts and put them down in black and white!

    #24
    PapaJoe8
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    Re:strip steaks with no links 2010/11/05 16:13:46 (permalink)
    Lol Chewer! Yes, she can be quite articulate when it comes to the subject of food. Especially when she's hungry!
     
     Joe... :~)))))
     
    Bottom line, Bob got a great deal on those steaks! And they came out looking great!!!
     
    And, I think many stores are selling Rib Eyes that are not quite what they claim. Are there any laws concerning this I wonder?
    Joe
    post edited by PapaJoe8 - 2010/11/05 16:16:06
    #25
    sk bob
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    Re:strip steaks with no links 2010/11/05 21:01:14 (permalink)
    chewy's granddaughter is right. hands down.
    look at the chart that edwmax posted,
    just like I said. I know what steaks are what & somewhat where they come from on the cattle.
    if you know what you are looking at there is no way you can be confused as to what steaks are what regardless of what they are trying to be passed off as.
    post edited by sk bob - 2010/11/05 21:03:18
    #26
    tommyeats
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    Re:strip steaks with no links 2010/11/05 21:29:54 (permalink)
    There's a reason it's very difficult if not impossible for the average person to tell the difference between the rib steak closest to the short loin, and the strip steak closest to the rib primal.  And that's because they are essentially exactly the same.
     
    That's how it can be "confusing."  
    #27
    PapaJoe8
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    Re:strip steaks with no links 2010/11/06 15:15:08 (permalink)
    Bob, that was my Great Grandzilla Addy. Glad to see that you, and Chewer, saw the wisdome in her take on all this. :~))) 
     
    I do think I can now tell the Strip Steaks that are being passed off as Ribeyes in my area. There may still be some gray area though. Not that I wouldn't be glad to find some good Strip Steaks like Bob's! And especially at that price!!!
     
    Tommy, yes... to many of us this stuff is kinda confusing. I think I am just going to want my Ribeyes to be as close to wide as they are long, as possible, from now on. And w/ as much marbling a possable.
     
    Shoot... this thread has sure made me hungry for a good steak!!!
    Joe
    #28
    edwmax
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    Re:strip steaks with no links 2010/11/06 18:15:50 (permalink)
    Just finished eating 1/2 of a Wal-Mart Rib Eye. Sorry no pics, but it looked like the 1st steak of the above photos.  It was about 1 to 1 1/4 inches thick, so this was enough for both wife & myself.   ... This steak was seasoned with black pepper, garlic & onion powder, a dash of Worcestershire sauce, & home made wine vinegar at noon and marinated all afternoon.    ... About 4:30 I turned the broiler on and put a heavy aluminum double burner grill plate on the high rack.  It was smokin when I put the steak on just before 5:00.  ... I did about 7 - 8 minutes then flipped.  Then about 2 minutes and removed to a plate to rest.   ... Now I like my steak similar to the way SK cooked his above -- RARE.   But, when I flipped the steak the bottom-side was already crusting with black grill marks and at 2 minutes the other side barely had black grill marks.  Anyway, the juices were just starting to run bourbon colored. ... I sliced the steak into strips, the outer pieces were the way my wife likes and the center (thicker) pieces were med-rare.  A little more done than I prefer but still I would eat.   ... Next time I'll do 5 minutes per side.  What surprised me was the bottom side of the steak (on the grill plate) cooked faster than the top which was about 3 inches from the broiler element.
    ... The steak was still tender, but not quite as you would expect from a good restaurant.  It was USDA Select with slight marbling and nice color.    Our sides were Spanish rice, baked beans and a salad.    ... Next time I'll do pictures.    
    #29
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